For all you guys praying for Krispy Kreme to open in Melbourne while we enjoy them a mere 5 mins drive from our home, here’s something for you! Des, Agnes… you know, to enjoy Krispy Kreme, we’re only a short flight away… and we always have the spare room ready for you!
A little about those yummy sinful creations
Americans buy 11,000 dozen doughnuts every hour – more than 3 million a day.
Here’s something I found fascinating. While the doughnuts may be kneaded, fried, and filled in a store in West Virginia, Nebraska or Sydney, only the people at the headquarters know what is in the dough! Every container of doughnut mix, icing, and raspberry filling comes by truck/plane from Ivy Avenue, the headquarters for Krispy Kreme in North Carolina, US. Even the stainless-steel equipment used to turn the ingredients into doughnuts is made in the HQ’s metal facility.
Why? As a company, Krispy Kreme has one overriding goal: consistency. It wants a doughnut purchased in Pennsylvania or New South Wales to taste exactly like a doughnut purchased in Las Vegas. And it wants a doughnut eaten on 1 July 2004 to taste exactly like a doughnut eaten on 1 July 1959.
Ivy Avenue is so obsessed with consistency that before each batch of wheat flour is allowed into the building, a sample is tested in a second-floor lab. A quick check for moisture content, protein and ash, using an infrared tester… why? Because, according to their food technologist, while wheat crops vary; the doughnuts cannot. In fact, all of the raw ingredients are tested before being accepted… even the sugar.
Another quick info tip: krispy kreme do no formal advertising!
Here’s something you can try to sooth that ache:
Krispy Kreme-like Doughnuts
2 pkg yeast
1/4 cup warm water (105-115 degrees)
1 1/2 cup lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 tsp salt
1/3 cup shortening
5 cup all-purpose flour
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.)
Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain.
Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.
1/3 cup butter 2 cups powdered sugar
1 1/2 teaspoons vanilla 4-6 tablespoons hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.